Empanadas the Argentinian Way


Photo courtesy of Menuespecial.com.br

Photo courtesy of Menuespecial.com.br

I lived in Argentina when I was in my junior year in college, and I could never get enough empanadas. Argentinian empanadas are special because they typically have olives, hard-boiled eggs and raisins inside. I made them this weekend for the kids and they were a big hit since we were on the run. Brown ground meat (pork, beef or whatever you like). Add in minced onions. I season with smoked paprika, regular paprika and salt. Add in the sliced olives, hard-boiled eggs and yellow raisins. To make the pastry, I used four tablespoons of my homemade lard (Remember all that pork belly I was eating? Well, it makes great fat!), three cups of flour, salt and enough water to make a pliable dough. I let the dough rest and then rolled it out into a thin pastry. Cut into circles and add filling into center. To seal, baste with egg wash and then slowly pinch and roll the edges of the pastry over to make it look like a twisted rope (think Red Vines, Don!). Alternatively, you can seal with the prongs of a fork. Baste with the egg wash and bake at 350 degrees until golden brown. Some people deep fry them but I prefer the healthier version so that I can save room for alfajores, the delicious cookies made with dulce de leche!

-C.